Save It A vibrant, weeknight-friendly sheet pan dinner featuring juicy pesto-marinated chicken and a medley of lemon-kissed roasted vegetables.
I first tried this dish on a hectic Tuesday after work, and it instantly became a go-to staple because everyone loved the tangy lemon and rich pesto-coated chicken.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g), 3 tablespoons basil pesto (store-bought or homemade), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Vegetables: 1 medium zucchini (sliced into half-moons), 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 cup broccoli florets, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Garnish (optional): Fresh basil leaves, extra lemon wedges
Instructions
- Prepare the Oven:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Marinate the Chicken:
- In a medium bowl, whisk together pesto, lemon juice, lemon zest, olive oil, salt, and pepper. Add chicken breasts and toss to coat. Let marinate while you prepare vegetables.
- Prepare the Vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Arrange on Sheet Pan:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
- Roast:
- Roast for 22–25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender with golden edges.
- Rest and Slice:
- Remove from oven. Rest chicken for 3 minutes, then slice if desired.
- Garnish and Serve:
- Garnish with fresh basil and extra lemon wedges before serving.
Save It This meal brings everyone together for a healthy dinner, and the sheet pan makes cleanup a breeze, so there's more time for laughter after supper.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains: tree nuts (if pesto contains pine nuts), dairy (if pesto contains cheese), possible egg (if using some store-bought pestos)
Nutritional Information
Per serving: Calories 340, Total Fat 18 g, Carbohydrates 14 g, Protein 32 g
Save It This fresh and simple recipe brings Mediterranean sunshine to your table. Enjoy every bite with your favorite sides and good company.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken while you prepare the vegetables, about 10 to 15 minutes, to allow flavors to develop without requiring extended time.
- → Can I substitute other vegetables?
Yes, feel free to swap in favorites like asparagus, carrots, or green beans to tailor the dish to your taste and seasonal availability.
- → What internal temperature ensures the chicken is cooked?
Cook chicken until the internal temperature reaches 165°F (74°C) for safe and juicy results.
- → Is it possible to use chicken thighs instead of breasts?
Absolutely, using chicken thighs will add juiciness; just increase cooking time by about 5 minutes to ensure thorough cooking.
- → How can I make this dish dairy-free?
Use a dairy-free basil pesto to avoid cheese or dairy ingredients while keeping vibrant flavors intact.